Easy Cornmeal Bakes | Lunch
The batter is similar to pancake batter but a little firmer, and they’re cooked
differently than pancakes. They’re fried in big clumps rather than flat, and with a
little more oil than typically used for pancakes. The result is crispy on the
outside and soft and fluffy on the inside. Although they are considered oldfashioned
food, there is nothing old-fashioned about the taste. They are perfect
for brunch as a change from pancakes and waffles. Serve them on their own, or
¾ cup (95 g) unbleached all-purpose flour
½ cup (60 g) fine cornmeal or cornflour
¼ cup (30 g) millet flour or another
¼ cup fine cornmeal or cornflour
2 tablespoons light brown sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon or cassia
¼ teaspoon ground nutmeg
½ teaspoon vanilla essence or ¼ teaspoon vanilla extract
1 cup (250 ml) non-dairy milk
Stir the flour, cornmeal, millet flour, sugar, baking powder, salt, cinnamon,
and nutmeg together. Stir the vanilla into the nondairy milk. Add the milk to the
flour mixture and mix lightly, until just combined.
Heat about ¾ inch (2 cm) of oil in a large, heavy skillet over medium heat.
Test the oil by dropping a little bit of batter into the oil; the oil is ready when the
batter sizzles vigorously. (Do not forget to remove this small piece of batter from
the oil.) Carefully spoon the batter into the oil, using about 2 heaping
tablespoons of batter for each bake. Turn the heat down to medium-low and fry
the bakes for about 5 minutes, turning frequently to cook both sides evenly. The
bakes are ready when they are golden brown with a crispy exterior.
Drain on paper towels. Serve warm.